Two Friends Pursue Good Health Via Fitness Fun and Wholesome Food

Menu

Market Basket

Two of springtime’s culinary joys are contained in this frittata: green garlic and asparagus. While most of us are familiar with asparagus, the green garlic remains a mystery to many. Green garlic is the young garlic plant that the farmer pulls out of the soil as he thins his rows in the spring. The white…

Oh the culinary joys of spring! Along with foraged mushrooms and tender salad greens come fiddlehead ferns. We found some at the Farmer’s Market last Saturday and I scooped up about a quarter pound, plus eight plump, freshly foraged morel mushrooms. Last night I made a simple soup using two tablespoons of white miso, the rinsed…

I knew there was something stranger looking than Kohlrabi–Fiddlehead Ferns! According to Wikipedia, fiddlehead ferns are the furled fronds of a young fern and are harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (a leaf). And, according to the farmer at the Farmer’s Market, they can only be…

Beet greens and turnip tops are among the most underrated edible foliage in the garden. Susan recently forwarded an email to me from Saveur magazine that contained a mouthwatering recipe for saag paneer. The savory Indian spinach dish is seasoned with fragrant garam masala and uses cubes of homemade cheese that are pan fried before…

The Farmer’s Market usually inspires me to try new recipes or spend a little extra time in the kitchen. But some nights, I need a meal that is fast, easy, healthy and inexpensive. It’s nice to know that I can find the ingredients for those types of meals at the Farmer’s Market. I added 2 Wild Alaskan…

“They make the best pasta,” I overheard the tall, middle aged man say convincingly as we casually wandered toward the Ferranti pasta stall at the Capitol City Farmer’s Market. The bearded shopper’s earnest words invisibly tugged my ear and led me to a table where samples of plump ravioli and spirals of green and white…